Total 222 sous chef job vacancies in Bukit Bintang, Kuala Lumpur

The Assistant Malay Chef reports to Malay Chef and Executive Chef is responsible for ensuring the implementation and maintenance of the kitchen hygiene and food quality policies especially with regards to the continual improvement process.

1. Assist the section chef on manning and food delivery during events.

2. Assist the section chef on food cost and purchases on market list.

3. Assist thesection chef on conduct training for all team members.

4. Assist thet section chef on controls with regards with wastages, labor cost, food production, menus, layout during events and food flows.

5. Plans for weekly meeting with assistant section chef, chef de partie and the team members.

6. Assist the section chef on international and domestic competition participation.

8. Conducting training for assistant section chef and team members on latest menus and proposal techniques.

9. Plans closely with assistant section chef and chef de partie on the smooth running of the kitchen operations.

10. Plans a daily kitchen meeting.

11. Plans and implement new menus with the assistant section chef as per the requirements of the sales team and client.

12. Plans on achieving departmental objectives and targets with the assistance of the assistant section chef and team members.

Perks & Benefits

• Employee equity
• Commission and bonus
• Nearby public transport
• Central location
• Regular team activities
• Medical insurance
• Open culture
• Personal development opportunities

Perks & Benefits

• Employee equity
• Commission and bonus
• Nearby public transport
• Central location
• Regular team activities
• Medical insurance
• Open culture
• Personal development opportunities

The Assistant Malay Chef reports to Malay Chef and Executive Chef is responsible for ensuring the implementation and maintenance of the kitchen hygiene and food quality policies especially with regards to the continual improvement process.

1. Assist the section chef on manning and food delivery during events.

2. Assist the section chef on food cost and purchases on market list.

3. Assist thesection chef on conduct training for all team members.

4. Assist thet section chef on controls with regards with wastages, labor cost, food production, menus, layout during events and food flows.

5. Plans for weekly meeting with assistant section chef, chef de partie and the team members.

6. Assist the section chef on international and domestic competition participation.

8. Conducting training for assistant section chef and team members on latest menus and proposal techniques.

9. Plans closely with assistant section chef and chef de partie on the smooth running of the kitchen operations.

10. Plans a daily kitchen meeting.

11. Plans and implement new menus with the assistant section chef as per the requirements of the sales team and client.

12. Plans on achieving departmental objectives and targets with the assistance of the assistant section chef and team members.

Perks & Benefits

• Employee equity
• Commission and bonus
• Nearby public transport
• Central location
• Regular team activities
• Medical insurance
• Open culture
• Personal development opportunities

Perks & Benefits

• Employee equity
• Commission and bonus
• Nearby public transport
• Central location
• Regular team activities
• Medical insurance
• Open culture
• Personal development opportunities

助理馬來廚師向馬來廚師匯報，行政總廚負責確保廚房衛生和食品品質政策的實施和維護，特別是在持續改善流程方面。

1. 協助分區廚師做好活動期間的人員配置和送餐工作。

2. 協助區域廚師處理食品成本和市場採購清單。

3.協助科長對所有團隊成員進行訓練。

4. 協助部門廚師控制浪費、勞動成本、食品生產、菜單、活動期間的佈置和食品流動。

5. 計劃每週與副主廚、主廚和團隊成員舉行會議。

6.協助科長處理國際、國內比賽的參與事宜。

8. 對副廚師長和團隊成員進行最新菜單和提案技巧的訓練。

9. 與助理廚師長和廚師長密切規劃廚房營運的順利進行。

10. 規劃每日廚房會議。

11. 根據銷售團隊和客戶的要求，與助理廚師長一起規劃和實施新菜單。

12. 在助理科長和團隊成員的協助下制定實現部門目標和目標的計畫。

津貼和福利

• 員工股權
• 佣金和獎金
• 附近的公共交通
• 中心位置
• 定期團隊活動
• 醫療保險
• 開放文化
• 個人發展機會

津貼和福利

• 員工股權
• 佣金和獎金
• 附近的公共交通
• 中心位置
• 定期團隊活動
• 醫療保險
• 開放文化
• 個人發展機會

Responsibilities

• Training will be provided
• To handle sales enquiries over the phone, emails or meet up.
• To attend customer enquiry, provide proposal, quotation, DO, invoice and follow up with customers until the sales process is completed.
• Canvassing for new/potential new customers in related field
• Build rapport with few existing customers for long term connection
• To provide consultation, presentation & demonstration of products
• To handle customer feedback, delivery and monitor stock issues 
• To work on any relevant tasks assigned by management from time to time
• Pleasant personality with focus on excellence in customer service.
• Prior working experience will be an added advantage.

Perks & Benefits

• Annaual Leave
• Open culture / concept
• Personal development opportunities
• 5 working days - 9am to 6pm
• Friendly working environment
• Basic + allowance + commission + incentive + company phone + company laptop + yearly bonus (based on performance)
• Provide uniform (after confirmation)

These positions are responsible for operating the cafeteria kitchens while working closely with the Head Chef or Executive Sous Chef.

The chef will be required to produce a variety of quality menus and develop seasonal offerings to add to the variety to the cafeterias for MNCs.

Chef De Partie and Commis are welcome to join our team and expand your culinary skills.

Main Responsibilities

• Takes care of daily food preparation and duties to meet the standard and the quality set by the Company.
• Mastering the preparation and cooking of Roti Canai and other Indian bread specialties.
• Ensuring consistency in taste, texture, and presentation of Roti Canai dishes.
• Collaborating with the kitchen team to develop innovative Roti Canai recipes.
• Maintaining a clean and organized workspace, adhering to hygiene and food safety standards.
• Training and supervising junior kitchen staff in Roti Canai preparation techniques.
• Ensure that the production, preparation and presentation of all cuisines are of the highest quality at all times.
• Ability to add garnishing on all dishes and to manage the overall presentation of the spreads
• Ability to create new menus and seasonal products
• Able to develop and creates new ideas and items for kitchen
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Adhere to the standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Responsible for hygiene, safety and correct use of equipment and utensils
• Monitor the stock of the ingredients
• Ability to calculate food cost
• Ability to do monthly reports
• Be Guest Chef as and when required
• Be willing to learn other skills and techniques and support other kitchen sections as and when required
  
  Requirements
• Diploma/Advanced diploma
• Minimum 3 years relevant experience
• Fully vaccinated
• Able to read, write and speak Chinese language will be an advantage

Job Type: Full-time
Salary: RM3,200.00 per month

Schedule:

• Day shift
• Early shift
• Monday to Friday
   
  Ability to commute/relocate:

Kuala Lumpur: Reliably commute or planning to relocate before starting work (Required)
 

Experience:

Chef: 1 year (Preferred)

Perks & Benefits

• Nearby public transport
• Central location
• Free snacks / Happy hours
• Personal leave
• Open culture

這些職位負責經營自助餐廳廚房，同時與主廚或行政副主廚密切合作。

廚師將需要製作各種優質菜單並開發季節性產品，以增加跨國公司自助餐廳的多樣性。

歡迎主廚 De Partie 和 Commis 加入我們的團隊並拓展您的烹飪技能。

主要職責

• 負責日常食品準備和職責，以滿足公司規定的標準和品質。
• 掌握 Roti Canai 和其他印度麵包特色菜的準備和烹飪。
• 確保 Roti Canai 菜餚的味道、質地和外觀的一致性。
• 與廚房團隊合作開發創新的 Roti Canai 食譜。
• 保持工作空間乾淨整潔，並遵守衛生和食品安全標準。
• 對初級廚房工作人員進行 Roti Canai 準備技術的培訓和監督。
• 確保所有菜餚的製作、準備和呈現始終保持最高品質。
• 能夠在所有菜餚上添加裝飾並管理醬料的整體呈現
• 能夠創建新菜單和季節性產品
• 能夠開發和創造廚房的新想法和物品
• 持續確保最高水準的賓客滿意度、品質、營運和食品成本。
• 遵守有關食品準備、接收、儲存和衛生的標準程序和政策。
• 負責設備和用具的衛生、安全和正確使用
• 監控原料庫存
• 能夠計算食物成本
• 能夠做月度報告
• 在需要時擔任客座廚師
• 願意學習其他技能和技術，並在需要時支援其他廚房部門
  
  要求
• 文憑/高級文憑
• 至少 3 年相關經驗
• 已完全接種疫苗
• 能讀、寫、說中文者優先

工作類型：全職
薪水：每月 RM3,200.00

日程：

• 日班
• 早班
• 星期一到星期五
  
  通勤/搬遷能力：

吉隆坡：開始工作前可靠的通勤或計劃搬遷（必要）

經驗：

廚師：1年（優先）

津貼和福利

• 附近的公共交通
• 中心位置
• 免費小吃/歡樂時光
• 事假
• 開放文化

Responsibilities:

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales.
• Study each recipe and gather all necessary ingredients.
• Cook food in a timely manner.
• Distribute tasks to kitchen staff.
• Ensure appealing plate presentation.
• Supervise Cooks and assist as needed.
• Maintain food stock and place orders.
• Inspect freshness of food and discard out-of-date items.
• Experiment with recipes and suggest new ingredients.
• Ensure compliance with all health and safety regulations within the kitchen area.

Requirements:

• Proven work experience as a Chef or Cook.
• Hands-on experience with various kitchen equipment 
• Good knowledge of culinary
• Strong leadership skills.
• Ability to remain calm and undertake various tasks.
• Solid time management abilities.
• Up-to-date knowledge of cooking techniques and recipes.
• Familiarity with sanitation regulations.

Perks & Benefits

• Employee equity
• Nearby public transport
• Regular team activities
• Medical insurance
• Open culture
• Personal development opportunities
• Duty meals
• Uniform

職責：

• 在廚房裡準備好烹飪用具和設備，如刀具、平底鍋和廚房秤。
• 研究每個食譜並收集所有必要的成分。
• 及時烹調食物。
• 將任務分配給廚房工作人員。
• 確保盤子的外觀吸引人。
• 監督廚師並根據需要提供協助。
• 維持食品庫存並下訂單。
• 檢查食物的新鮮度並丟棄過期的物品。
• 嘗試食譜並推薦新食材。
• 確保遵守廚房區域內的所有健康和安全法規。

要求：

• 擁有豐富作為廚師或廚師的工作經驗。
• 各種廚房設備的實務經驗
• 良好的烹飪知識
• 強大的領導能力。
• 能夠保持冷靜並承擔各種任務。
• 紮實的時間管理能力。
• 最新的烹飪技術和食譜知識。
• 熟悉衛生法規。

津貼和福利

• 員工股權
• 附近的公共交通
• 定期團隊活動
• 醫療保險
• 開放文化
• 個人發展機會
• 值班餐
• 制服

Job Highlights

• Career Development and Opportunities
• Duty Meals, Birthday Leave & Flexible benefits
• Complimentary Room Nights & Discounted Room Rates

We are looking for a Sous Chef

As a Sous Chef, we rely on you to:

• Assist] in kitchen operations
• Responsible for the food service operations and ensures food preparation of highestnquality in and giving supervision and support to subordinates.
• Regularly reviews existing menus and cycles with Senior Sous Chef, Executive Chef
• Proposenew items and coordinates menu development
• Supervise and participates in restaurant setups and merchandising products
• Keeps cost within assigned budget to ensure profitability
• Constantly improves quality of food served in all outlets to ensure guestnsatisfaction
• Check on daily sanitation of kitchen equipment according to the regulatory and hotel requirements and standards

We are looking for someone who:

• At least 3 years experience in Chinese cuisine
• A self-starter and team player with excellent communication skills
• Enjoys working in a highly empowered and energetic workplace environment
• Committed to serving food of the highest quality
• Willin to work shifts and on weekends and public holidays
• Well-versed knowledge and good understanding of hygiene, health and safety practices
• Possess WSQ Food Safety Level 1 Certification

If you are the right person, what are you waiting for? Click the APPLY button now!

A new opening set within a UNESCO World Heritage site in the botanic gardens. A fine dining restaurant by RB Food Group, serving a French-inspired menu focusing on the best ingredients from Southeast Asia and Europe. Modern French inspiration, relaxed yet formal environment surrounded by our heritage, stories from past, present and future. Our belief in Hospitality is to create a warm, honest and welcoming atmosphere that makes our guests and team feel comfortable and at home.

What are we looking for?

• Fantastic communication skills and the ability to work as part of a team
• Takes pride in creation and has attention to detail
• Always looking for ways to get things done and do things better
• Passionate about the cuisine and offer inputs to create a better experience
• Flexible to adapt to shift requirements for special events and/or outlet requirements

What you will be doing?

You will work alongside a team of talented and passionate chefs, led by award-winning Chef Priyam, to prepare and plate excellent Modern French food in the restaurant. Experience is preferred, but we welcome fresh candidates eager to learn.

You may be required to perform the following, but not limited to:

• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Executive Chef and Head Chef, including requirements, functions and last-minute events
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Takes care of daily food preparation and duties assigned by the superiors to meet the standards and quality set by the Restaurant
• Participates in menu creation and development when required, offering constructive inputs to superior chefs
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Checks periodically expiry dates and proper storage of food items in the section
• Be responsible for one or more stations subject to operational requirements
• Full awareness of all menu items, their recipes, methods of production and presentation standards
• Follows good preservation standards for properly handling all food products at the right temperature
• Maintaining quality and controlling costs in a volume food business
• Maintain good working relationships with your own colleagues and all other departments
• Guides junior chefs when necessary and support other stations when required
• Ability to produce independently to a deadline and to support others in achieving this aim
• Takes initiative to suggest and propose improvements to workflows and/or other activities to the management
• Upkeep good personal hygiene and cleanliness on and off duty
• Demonstrate correct use of equipment and practice work safety with proper care and maintenance
• Prompt reporting of malfunctioning and operational incidents
• Daily feedback collection and reporting of issues as they arise
• Carry out any other duties as required by management

What you will get?

• 5-days work week
• Staff meals
• Late night transport
• A positive work environment
• A company that is passionate about our food and people
• The opportunity to develop and grow with the brand

Job Summary

• Control the smooth running of the kitchen section on a day to day basis, training staff
• Follow all systems of control, monitoring food ordering, and maintaining food cost, standards set by the F&B Ops Director.
• Ensure that all the preparation and production of cuisine for your outlet and private rooms are carried out on time to the standard of the F&B Ops Director.

Job Responsibilities include, but not limited to:

• All food production and presentation of dishes in designated kitchen and banqueting are complete on time to the specification of the Chef
• Controlling stock and all perishables working on rotation to reduce wastage
• Oversee and manage designated kitchen staff, regarding work quality, discipline, organization, ordering in line with budget, cost control, kitchen rota, holidays and training.
• Co-ordinate all work smoothly in designated kitchen
• To ensure that all mise en place is fresh and checked daily according to business
• To oversee and manage in the absence of the Sous Chef in your designated kitchen, regarding work quality, discipline, organization, ordering in line with budget, cost control, kitchen rota, holidays and training, standard set by the Executive Chef
• Health and safety to comply to Singapore law requirements with minimum complaint To follow health, safety, hygiene and fire regulations set by the Club
• Communicate with Chef and Sous Chef to ensure that all promotion and new menus are completed to the set standard
• Executing the creation of all menus based on the forecast of the business promotions and ala carte
• Creative garnishing of all plates are followed to the specification designated by Chef and Sous Chef
• Check the market items for local section
• Check and prepare daily set lunch and chicken rice
• Order market & store items on daily basis
• Prepare schedule for weekly basis
• Procurement of food supplies and kitchen equipment, including organization of inventories and participating in actual inventory counts
• Responsible to have all required kitchen areas set up on time for service
• To arrive to work on time according to daily business
• To follow instructions and to train all kitchen staff, standard set by the Executive Chef

Drives and assist to manage high standards of food preparation and service in the pastry kitchen (s), according to the standards set by the Management.

Education:

- High school graduate

- Culinary Apprenticeship

- WSQ Certified

Experience:

- 3-5 years’ work experience in food industry

DISPOSITION:

- People and customer oriented

- Motivator and self-starter

Roles and Responsibilities:

1. Leads kitchen team in executive chef's absence.

2. Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.

3. Oversees and organizes kitchen stock and ingredients.

4. Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.

5. Keeps cooking stations stocked, especially before and during prime operation hours.

6. Hires and trains new kitchen employees to restaurant and kitchen standards.

7. Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.

8. Supervises all food preparation and presentation to ensure quality and restaurant standards.

9. Works with executive / head chef to maintain kitchen organization, staff ability, and training opportunities.

10. Verifies that food storage units all meet standards and are consistently well-managed

11. Assists executive / head chef with menu creation.

12. Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.

Job Requirements:

· Proficient in English.

· Completed WSQ Food Hygiene course.

· 5 years of experience as a Sous Chef.

· Understanding of various cooking methods, ingredients, equipment and procedures.

· Excellent record of kitchen and staff management.

· Accuracy and speed in handling emergency situations and providing solutions.

· Familiar with industry’s best practices.

· Proficient in MS Office applications.

Diploma in Culinary science or related certificate would be a plus.

Incumbent will be responsible to

• Familiarise with restaurant's menu and prepare all mise en place;
• Familiarise and prepare dishes from all stations;
• Prepare and deliver dishes according to the restaurant's standards of quality and consistency;
• Follow health, safety and sanitation guidelines for all products and in accordance with NEA standards;
• Maintain hygiene and cleaniness in the kitchen;
• Work closely and cooperates with other chefs in the smooth running of the kitchen's day operations;
• 5-7 years culinary experience required;
• MUST HAVE Pizza experience.
• Certified with Basic Hygiene Course;
• A team player with a positive attitude;
• Able to work split shifts, including weekends and public holidays;
• MUST HAVE italian cuisines background.

Overall responsibility for the kitchen’s daily operations.

· Liaising with the relevant companies for food orders.

· Creating new dishes and menus.

· Interviewing and hiring new staff.

· Maintaining/raising the food’s profit margins for your employer.

· Monitoring and controlling stock levels.

· Ensuring correct stock rotation procedures are followed.

· Implementation of health and safety procedures in the kitchen.

· Estimating costs and ensuring all purchases come within budget.

· Taking care of the kitchen’s accounts and creating a work roster.sous